Ingredients

600ml (1 pint) rapeseed oil

1 large red chilli, split in half

1 lemon grass stalk

1 garlic clove

20g (3/4oz) root ginger, sliced but not peeled

Preparation

Gently warm the oil through in a heavy-based pan but do not allow it to boil. Bring to a gentle simmer, then add the chilli, lemon grass, garlic and ginger. Continue to simmer very gently for 20–30 minutes, until the flavours are well infused. It's important not to allow it to boil at any stage. Pour into a squeezy bottle, leaving the bits in, as the flavours will continue to infuse. Use as required.

COOK AHEADThis keeps very well in the fridge for up to 3 weeks in the squeezy bottle.